This powerful cranberry-apple sauce is nothing like that stuff in a can.

1 pound fresh or frozen cranberries — (4 cups)
2 medium Honeycrisp apples — peeled and chopped (2 1/4 cups)
3/4 cup granulated sugar
1 tablespoon orange zest — (from 1 orange)
1/4 cup fresh orange juice
1 teaspoon kosher salt
1 tablespoon white balsamic vinegar

Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow cooker to release pressure (steam) “naturally” for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid.
Program cooker to sauté on normal heat. Cook cranberry mixture, stirring often, until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.

Servings: 16

NOTE: Although it’s quick and easy to make, I’d suggest prepping it a few days in advance—this Instant Pot Cranberry Sauce only gets better with time.